Ronzoni Runners’ Pasta Salad
3 cups (8 oz.) RONZONI Medium Shells, uncooked
1 cup thinly sliced yellow pepper strips, cut in 2 inch pieces
1 cup cherry tomatoes, halved
1 cup thinly sliced zucchini
3/4 cup fresh broccoli florets
3/4 cup finely chopped carrot
1/2 cup sliced green onion
1/4 cup cider vinegar
1/4 cup honey
1/4 cup olive or vegetable oil
1 tablespoon Dijon mustard
1 teaspoon ground ginger
Salt and pepper to taste
Chopped fresh parsley (optional)
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, toss together pasta and vegetables. In small bowl, whisk together cider vinegar, honey, oil, mustard, ginger, salt and pepper. Pour dressing over pasta mixture; stir gently. Cover; refrigerate. Garnish with parsley, if desired. 6 servings (about 1-1/2 cups each).
NUTRITIONAL INFORMATION
PER SERVING (1/6 of recipe)
300 Calories
46 g Carbohydrate
6 g Protein
10 g Fat
0 mg Cholesterol
160 mg Sodium
25 mg Calcium
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback